Use small button mushrooms for hors d'oeuvre-size portions.
- 50 mushrooms (2 lb/1 kg)
- 2 tablespoons vegetable oil
- 4 oz pancetta finely diced
- 4 oz bacon finely diced
- 1/3 cup finely chopped sweet red pepper
- 1/4 cup finely diced red onion
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup goat cheese
- 1/2 cup shredded Cheddar cheese
- 2 tablespoons chopped fresh parsley
Remove stems from mushrooms; finely chop. Set aside. Place mushroom caps, hollow side down, on parchment paper-lined or greased rimmed baking sheets. Brush with oil. Bake in a 400°F oven until slightly softened, about 8 minutes. Let cool; drain off liquid. Place, hollow side up, on a clean foil-lined rimmed baking sheet. In a non-stick skillet, cook pancetta over medium heat until crisp, about 5 minutes. Drain off fat. Add red pepper, onion, garlic, chopped mushroom stems, salt and pepper to skillet; cook, stirring, until onion is softened, about 4 minutes. Let cool. In a bowl, stir goat cheese with cheddar cheese; stir in pancetta mixture. Spoon heaping tablespoonful (15 mL) into each mushroom cap. (Make-ahead: Freeze on baking sheet until firm. Layer between waxed paper in an airtight container and freeze for up to two weeks. Bake from frozen, increasing baking time by 5 minutes.) Bake on a baking sheet in a 375°F oven until golden, about 12 minutes. Sprinkle with parsley.
Courtesy Canadian Living.
